I have an apology to make.
I love and value you all so much, and your loyalty and friendship means more to me than you will never know.
It is an unbelievable honor for you to make one of my recipes, and I only put out what I think you deserve: the best.
I am so glad you liked the looks of my cake recipe, but you have no idea how horrible I felt when some of you had issues with it.
I hate to shove a blogger pride PSA in your face (don’t worry this isn’t the apology part), but I do work very hard on all of my recipes. And that cake is one of the recipes I’ve made the most times personally on this entire blog. I have it almost every night for dessert or a snack.
It took me awhile to get it just right, and I worked so hard on it. I was mortified to hear it had issues!
It also occurred to me that now you might lose faith in me and my recipes. Please don’t!
I love you all, and I love this blog, and I truly do work very hard on every single one of my recipes. I promise.
So I’ve updated the recipe with solutions to the problems you’ve said you had. I have an old microwave, like I said, so I gave oven instructions and a warning that you will have to cook in intervals if you want to still cook it in the microwave to find the right amount of time. And if you thought it was too bitter, it is a bitter chocolate cake. If you’re like me and don’t like bitter chocolate, just sweeten.
I would never post anything I don’t drool over myself. You deserve no less than drool-worthy.
So please don’t give up on me, or that cake, yet. I really encourage you try it because I, personally, love it so much. And if you want a less fussy recipe, I have it for you right here.
It’s like hot cocoa, but with carob. So… hot carob?
All I can say is that I can’t believe I haven’t tried carob powder before!
It lends this wonderfully sweet, nutty flavor that is…dare I say it…
…better than chocolate.
Hot Carob (Vegan, Soy Free, Sugar Free, Low Fat, Low Calorie)
Carob is sweeter than expected, and I LOVE it. Drinking this stuff is like drinking straight chocolate, which is funny because there is no chocolate in this at all. Well, I’m not complaining!
Serves 1 (can be easily doubled or tripled)
Ingredients
1T carob powder (I don’t really know how you would sub cocoa. I think you’d have to add more coco and sweetener, but let me know how it goes if you try it!)
1c. milk of choice (I used almond milk)
Vanilla stevia drops, or other sweetener, to taste
splash of vanilla extract, if not using vanilla drops
Directions
Microwave directions: Put all the ingredients in a blender and blend, or 2-cup glass measuring cup, or other large container and blend with an immersion blender. Alternately, you could just whisk until all lumps are gone. Nuke until hot (about 1.5 minutes for me), but make sure to watch it very carefully.
Stovetop directions: Put all the ingredients in a blender and blend, or put them in a pot and blend with an immersion blender. Alternately, you could just whisk until all lumps are gone. Heat over medium heat to desired temperature, but make sure to watch it very carefully.
Now just have one or five of these, and you’re good to go.
Enjoy!
-Kelly M.
How do you feel when someone doesn’t like something you’ve created? Are you discouraged to try someone’s recipes because you tried one that didn’t work as well as you’d hoped? What can I do to earn your recipe trust?
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{ 16 comments… read them below or add one }
Kelly,
You are by far the most considerate blogger I’ve seen, in terms of thought and care for your readers. It is really commendable that you value your readers’ time so much and only put out your very best. I can only hope that more bloggers can begin to see the benefits of such an altruistic approach.
Regarding a recipe that didn’t turn out for some people — failure is only a natural part of recipe development, and with this post you wrote, I think your readers’ trust in you will only grow stronger.
Thanks for your dedication to writing a blog that is truly a pleasure to read.
You just made my day. ACtually , you just made my week. Thank you so much for this incredible comment! You are so sweet, and I am so honored that you take your time to read me. You, truly, rock.
Honestly I tried that chocolate recipe and I did not blame you that I found it too bitter. I was hoping that my taste buds could handle the “bitterness” so it was my fault. So I’ll tweak it for next time (maybe add mashed banana instead of pumpkin?) but I would NEVER blame it on you and if anyone did, that’s just mean
Thank you for your recipes and I will continue to try them
Thank you, Aly! I am so lucky to be in agroup filled with wonderful, understanding people like you.
You are great!
Yeah, I will concur with Aly… not your fault or anything! I don’t think powdered Stevia (1 packet) is anywhere close to the amount you used. =) Anyway, I’d make it again, with some changes.
And I haven’t had hot carob in a while. I have a can at my desk at work and used to add it to my coffee.
Thank you for being so nice about this, Julie.
And coffee+hot carob?!? Brilliant! I must try that…
I really don’t think that just because one recipe didn’t turn out as we wanted that anyone is going to never try another recipe by that person again! I try recipes because they inspire me and because I like what’s in it. And then it gives me ideas on how to improve them, make them taste more the way I’d like, or even invent new stuff… so don’t worry, and keep on blogging
I had never heard of carob before! I’l try to look for some in the stores ^^
I don’t think anyone would feel discouraged by the fact that one of your recipes didn’t turn out exactly how you described. Everyone has different taste buds and perceptions so things will always taste just a little bit different to everyone. I wouldn’t let it get to ya!
That’s never happened to me but… that’s because no one actually makes my recipes!! So please be excited that people are at least trying them. I’m quite jealous!! They’re all on my list, but my list is the size of… well I can’t even think of something big enough. This was just added. Such a cool concept!! It’s like hot chocolate but more exotic and fun!
Hehe, as an actor I am used to people not picking me all the time but I try not to look at it like they don’t like or don’t like my audition. And if they don’t, into back to a saying an old therapist of mine told me: what other people think of me is none of my business. All this being said I totally like you and trust your recipes-even if I made one and I didn’t like it(which hasn’t been the case) I would not assume the recipe or you were at fault because everyone has different taste buds.
I will be making this carob drink pronto!! I have a huge bag of the stuff and never use it because i thought the taste is too strong….but I think i was just using too much of it……
I tried it! it really made my almond milk have creamy texture! I liked it but i still think dark coco powder is gonna win when it come to making hot chocolate. i just don;t think i have a taste for carob
I love carob anything! have you tried carob chips? They’re delicious and perfect when soaked with overnight oats.
And as for recipes, I always give people 2nd, 3rd, 4th chances just b/c I’m one to always try things until I learn to like them (and i’m not picky anyway) and I like to give people chances b/c I might end up loving their stuff!! And on the flipside, I know my recipes aren’t always people’s favorites because we all have different tastes in food. Not to justify any bad recipe I may have, but even when something doesn’t end up being people’s favorites, I just try to remember that I can’t do everything perfectly and I can’t please everyone.
Mmm…love carob chips. Thanks for the soaking tip!
And you are so sweet. I really appreciate that you give people 2nd (or more!) chances. You have such a great outlook, Ellie!
Amazing that you’re so young with such genuinely good recipes! Trid the mounds bars just now and they taste just like a Bountys (I’m from London UK and they are choc covered coconut bars.)
On a separate note I hope your mum is doing well X
Really cool site- thanks Kelly Xxx
Lisa, you just made my day. Thank you so much for your kindness!
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